Crisp Ginger Cookies
Indulge in the irresistible crunch and warming spice of these Crisp Ginger Cookies, the perfect treat for any season. Crafted with aromatic ground ginger, cinnamon, and cloves, these cookies deliver a bold flavor profile that’s balanced by the rich sweetness of molasses. The secret to their signature texture lies in lightly rolling the dough in granulated sugar, creating a delightful crackled finish that’s crisp on the outside yet tender within. Ready in just 25 minutes, these spiced delights are ideal for entertaining or savoring with a cup of tea. Plus, their one-week shelf life makes them perfect for make-ahead holiday baking or midday snacking. Whether you’re craving a nostalgic classic or a cookie with a bit of bite, these ginger cookies are sure to become a household favorite.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cloves
- 2 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 1 large Egg
- 0.25 cups Molasses
- 0.5 cup Granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large mixing bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar until light and fluffy, about 2 minutes.
Add the egg and molasses to the butter-sugar mixture, beating until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Scoop out tablespoon-sized portions of dough and roll them into balls with your hands.
Roll each dough ball in the additional granulated sugar until evenly coated.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart, as they will spread during baking.
Bake the cookies in the preheated oven, one sheet at a time, for 9-11 minutes or until the edges are crisp and the tops have slightly cracked.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 3281 mg | 143% | |
| Total Carbohydrate | 571.6 g | 208% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 360.8 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 301 mg | 23% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1604 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
